When I was growing up in California, I never imagined I would live anywhere else. While I miss my home state, it has been amazing watching the culinary scene grow the past 10 years in Washington, D.C. My adventurous palate has reveled in trying different cuisines from all over the globe.

One of my favorite new restaurants to open its doors this year is Spark at 12 located in the Bloomingdale neighborhood. Executive Chef Peter Prime was born in the beautiful Republic of Trinidad and Tobago, a twin island country located in the South of the Caribbean, and incorporates the dynamic flavors of his upbringing into his dishes. Spark at 12 is housed in the old firehouse and the original pole is still there beside the bar.

Chef Peter’s menu is a modern take on traditional Caribbean street food along with an array of incredible BBQ meat options. The unique aspect about Spark at 12 is its communal seating. Casual long tables like one would see at a beer garden create a warm friendly environment to meet new people.

The diversity of Trinidad and Tobago’s cuisine was greatly influenced by those who settled and colonized the dual-island including Africans, Indians, Europeans and the Chinese. During his childhood growing up in Trinidad, Peter has fond memories of being in the kitchen with his mother. The aromatic spices that filled his home as his mother would prepare meals for the family. He loved to follow her around and watch her cook, which later would be one of his inspirations to become the chef he is today.

Once he arrived to the states in 2005, Peter finished his schooling at Morgan State University in Baltimore, MD. He graduated with a degree in Hospitality Management.

“I always liked to cook but didn’t realize I wanted to be a chef until a summer internship. I spent time in accounting and HR. I spent the final two weeks in the kitchen and knew it was for me. I went back to school and changed my major to Hospitality Management,”Chef Peter said on the time he knew he wanted to become a chef.

Once he graduated from Morgan, he enrolled in the French Culinary Institute in New York. Executive Chef Joel Hatton, of the Leopold Café in New York, further inspired him to continue his culinary dreams. He was first a Line Cook at Leopold’s and ended as the Sous Chef.

Chef Peter has since worked at a variety of restaurants in Washington D.C. under some of the most renowned D.C. chefs as Todd Gray and the late Michel Richard. Past restaurants include Kafe Leopold’s, Poste Moderne Brassiere, Citronelle, Equinox, and Shaw’s Tavern.

“I love how dynamic the city is, from neighborhoods to restaurants the city is in constant flux,”he said about what he loves about D.C.

Spark at 12 allows him the opportunity to share dishes that are close to his heart while also incorporating dishes he learned to make once moving to the states. The communal dining experience reflects his vibrant Trinidadian heritage. The strong family theme that is woven into the Trinidadian culture and welcoming of new people to his tables is evident at Spark at 12.

The Jerk Chicken wings with Chef Peter’s mustard sauce was off the hook. Served on a round rustic tree serving dish only added to the comfortable vibe of the restaurant. I highly recommend you start each meal with these wings.

Chef Peter’s beef patties with cinnamon avocado cream were amazing. I would have never thought to combine cinnamon and avocados together and yet the flavors harmonized well. The cinnamon added a depth of flavor to the sauce that spiced up each bite of the patty.

I love kale. I love kale raw, roasted, steamed or crispy. Chef Peter’s Crispy Lollipop Kale with the drizzled honey soy reduction is the best kale I have had yet in the city. Not too sweet and crisped to perfection.

Thanks to Chef Peter, I tried bone marrow for the first time. The bone marrow was creatively set on top of brown butter mashed potatoes. I savored every bite. The marrow has a unique texture and flavor one must experience.

“The elements of our dishes are very close to the dishes that inspired them but the final dish is quite often its own thing. The oxtails are slow cooked the way I had them as a kid, but the finish on the grill and the guava/rum barbecue is unique to Spark,” he said about the cross between dishes he grew up with and styles that inspired him working at restaurants in the states.

Then the platter of six different types of uniquely seasoned BBQ meats was set before our hungry eyes. This was a serious meat-lover kinda heaven.

Chipotle Maple Grilled Oxtails

Lacquered Chicken

Geera Pork Belly

Jerk Brisket

Trip Tip Wagyu Beef

Hen of the Woods

“Is that a whole fish?” We all had to be thinking as a whole red snapper was brought to our table our eyes widening as it was set before us. Beautifully plated and fried to perfect crispness. The tender meat fell right off each fragile bone.

With happy full tummies, we had no idea what kind of dessert surprise was awaiting us until the Pop Rocks were set on our table. I will always love those silly popping candies! I even make a holiday candy each Christmas with candy cane pop rocks. The servers let us choose our flavor.

The Urban Legend dessert was unlike any dessert I have experienced, thus far! Banana beignets with a rum and coke syrup in adorable little glass bottles and topped with pop rocks. The server instructed us to pour the syrup over the warm beignets and then add the pop rocks. The rocks popped and sizzled. The combination of flavors and texture of the pop rocks popping with each bite is a culinary experience I will never forget.

The last dessert they brought out was another taste from my childhood. Every summer when the sound of the ice cream truck neared our neighborhood in San Jose, California, I would run outside change in hand, to request my favorite orange ice cream push up pop. Chef Peter created maple chocolate covered bacon ice cream pops, jalapeno cheesecake pops, and guava lime (my favorite) pops. Try ALL of them.

While I focused on the food in this review, Spark at 12’s cocktails were equally creative and unique. I suggest you ask your server or bartender which cocktail you should pair with each dish you order. The cocktails add another flavor component to your dining experience.

While enjoying some of Chef Peter’s childhood favorites, you’re likely to recall a few of your own as well as discover some new Caribbean favorites!

What are you waiting for? Text your friends to meet at Spark at 12 and then meet new friends at one of their tables!

The creative culinary mind behind the blog Savory Simple, Jennifer Farley, came out with her first cookbook fall of 2016 titled, “The Gourmet Kitchen.” Jennifer’s concept is to inspire fellow home cooks to create gourmet dishes in the comforts of their own home. She accomplishes this effortlessly throughout the cookbook along with her stunning photography skills.

In preparation to write this review, I had trouble deciding which dishes to make first. I loved the variety of options and how the dishes are separated by type. Whether you are in the mood for a salad, pork or seafood you can fulfill your craving.

I love to find recipes with ingredients that are easy to bring to work. I made Jennifer’s Citrus-Marinated Beet Salad with Goat Cheese and Pistachios over lunch and it was delicious. The hint of citrus from the orange and lemon used for marinating the beets is refreshing on the palate.

For those who know Jennifer, she has a sharp wit. She shares a background story or tips for each recipe. Her great humor is woven throughout each story.

If there was ever such thing as a “spirit fruit,” mine would be squash! Squash are considered fruits even though most of us associate them with vegetables.

Jennifer’s side dishes double as ideal small dinners or turn them into a tapas meal. The Baked Acorn Squash with Garlic-Yogurt sauce is easy enough for any cooking level. Garlic is known for its ability to strengthen the immune system to help fight off colds. I add a little extra since I also love how it enhances a dish.

Avocados are also packed with healthy benefits and are staples in my fridge. The Sweet Potato, Apple and Avocado Salad combine three healthy ingredients that work well together. I prefer making my own salad dressings and enjoyed the tartness of the fresh squeezed lime juice and olive oil over the sweet apples and sweet potatoes.

The Pistachio-Crusted Pork Tenderloin with Cherry Rhubarb Compote was as delicious as it sounds. I loved how the savory flavor and aroma of the fresh thyme turned out after roasting on the pork tenderloin. The crunchiness of the pistachios then dipping a bit of compote onto each bite was heavenly. Since cherries were not available when I shopped for the ingredients, I used strawberries instead. I would have preferred the cherries and plan to make it again with her exact compote recipe.

“The Gourmet Kitchen” is packed with innovative recipes will become favorites that you’ll enjoy preparing and serving time and time again. Now go buy a copy for yourself and for a fellow food-loving friend!

Sushi Keiko, formerly Sushi-Ko, is Washington D.C.’s oldest sushi restaurant located in the heart of Glover Park just north of Georgetown. They first opened their doors in the 1970s. Manager, David Zhang, previously ran Sushi-Ko until it closed briefly only to reopen on June 18, 2014.

Salmon Ceviche

At the bar I was first served hot Gekkeikan sake in a traditional ceramic flask known as ‘tokkuri’ along with a small ceramic cup known as ‘choko.’ The quaint restaurant began to slowly fill up with people off from work and fulfilling their sushi craving. David said how much he loves seeing his regulars and knowing his customers by name.

Innovative and traditional Japanese dishes can be found in their menu. My adventurous palate never steers me wrong, nor did it when I started with the salmon ceviche. I watched Chef Wei Zhang expertly slice the sashimi-style salmon then drizzle a Japanese citrus sauce over the salmon. He finished the dish with a few caviar eggs, thinly sliced red onion and a microgreen sprig. I loved the different textures and the way the subtle sweetness of the sauce played with the saltiness of the caviar.

The next dish was from their kitchen and showcased their culinary diversity.

Soft-Shell Crab

The soft-shell crab tempura was lightly battered and incredibly tender inside. I relished each bite as I dipped it in the chili ponzu sauce. I was most impressed with the shell since I found the texture better and easier to chew than if it was steamed. This was the best way I have had soft-shell crab prepared. A seasonal dish that only lasts from the second week of April through the first week of October.

Chef Wei Zhang

Chef Zhang next prepared a plate with an array of nigiri and David suggested pairing the dish with a glass of cold sake called Haiushika. The lineup began with fatty tuna, flounder with plum sauce, zuke, sea urchin, and shrimp.

The third called ‘zuke’ is a traditional Japanese method that dates back to before refrigerators were invented. Sushi chefs would immerse the raw fish in soy sauce for a few hours and by doing so the sodium prevented the sushi from spoiling too soon. Zuke is soy and sake marinated tuna with a texture different to any other sushi and worth trying if you are a sushi connoisseur. A cross between cooked and raw with a hint of soy sauce. While sea urchin is a not a favorite among most Americans, I enjoyed it more than expected—it’s like taking a bite of the ocean.

Seared lobster and scallops in a creamy ponzu sauce arrived next and I savored every single bite. The lobster was cooked to perfection and came out with my chopsticks. I loved the light texture of the creamy sauce, which paired well with seafood.

Chef Zhang surprised me with two pieces of Aburi Toro Salmon or seared fatty salmon with a light drizzling of sake sauce. They tested it out this past summer and it was a hit among their customers. Nigiri-style sweet scallops nigiri style followed, which is common in Japan.

Seared Fatty Tuna

Sweet Scallops

I prefer to sit bar when at a sushi restaurant since I enjoy the friendly atmosphere. I met a couple that live in the neighborhood and told me how much they love this restaurant. The wife, Lisa Olson, said, “Sushi Keiko is consistently excellent. We love to sit at the bar and it’s one of our go-to restaurants.”

For dessert, David highly suggested I order the fried bananas with ginger ice cream and a drizzling of chocolate syrup—as if my meal could not get any better! The crispy texture of the bananas on the outside then warm inside was a phenomenal concept. The ginger ice cream clearly made in the kitchen, had real ginger in every bite.

Sushi Keiko is more than a neighborhood sushi restaurant with families and couples who return weekly; it stays true to Japanese traditions.

James Beard Award winner and Iron Chef Jose Garces’ Argentinean steakhouse, Rural Society, opened last summer and offers culinary creations by the talented Chef Louis Goral. The moment you step inside, the cozy interior will transport you out of the bustling city and into a rustic yet polished steakhouse. Vintage photographs of cows in floating frames line the walls and stacks of chopped oak are neatly piled to the ceiling in the dining room facing the open parrilla-style grill.

Rural Society is more than a steakhouse offering gluten-free and vegan options. One hidden gem is their whiskey room that is tucked away at the far end of the bar. The room faces 15th Street with the sunlight glistening through the liquid gold. I had the pleasure to meet with Chef Goral and sit down for what was an insightful conversation on his passion for food and his restaurant.

“Cooking with my grandmother inspired me at an early age,” said Goral. “She was an Irish-Catholic and prepared easy meals like meat and potatoes that were simply prepared but well-done. She loved to learn how to make new dishes.”

Goral started working with Chef Garces six years ago at Amada restaurant in Philadelphia until family called him to Chicago. Garces became a strong culinary influence on Goral, who planned to grow with the company. For over three years, he worked at Garces’ Mercat a la Planxa in the Blackstone Hotel starting as a junior sous chef and moving up to executive sous chef. This tremendous experience paved the way for his current position at Rural Society which, like Mercat a la Planxa, is a hotel restaurant.

“It has really been a great partnership with Loews Madison Hotel. They have made sure that this whole experience was great once we took over the food for the hotel,” said Goral.

Sorrentino Pasta | Courtesy of Rural Society

In preparation for Chef Garces’ entrance into the Washington D.C. culinary scene, Garces took a small group to Argentina for seven days to eat, study and eat. The team analyzed the authentic dishes, discussing which they planned to replicate and which to draw inspiration from to make their own version.

Beverage Manager and Sommelier Aaron Beaver spent time in Argentina himself visiting the wineries and expertly choosing the wines for Rural Society. This attention to detail complements the authenticity of Chef Garces’ culinary concept.

Studying Spanish throughout high school and college allowed Goral to excel in the industry. At age 20, he lived for nearly a year in Costa Rica to strengthen his language skills. However, it was not until he became a chef that he mastered conversational Spanish. Being fluent in Spanish helped his career and allowed him to understand his employees’ personal needs.

“I would attribute our success to the team. Our General Manager, Rob Esplen, has an amazing amount of energy and talent. He and I work well together,” he said. Sous chef Adrian Estrada worked with Goral at Mercat and relocated with him to start Rural Society, and continues to be a positive source of their success.

Morrenes \ Courtesy of Rural Society

Since empanadas are synonymous with Argentina, Rural Society would not be an Argentinean restaurant without this signature pastry. Savory options include their Enslada de Arugula with baby arugula, lemon, Reggianito cheese and fig emulsion and their Empanda Tucumana with braised wagyu beef belly and smoked chile. Not only do mouthwatering recipes pop off the menu, the restaurant serves grass-fed meats and lists where their meats, poultry and seafood come from.

The centerpiece of Rural Society is their open parrilla-style grill designed by Ben Eisendrath of Grillworks. The ancestor of his line of Argentine-inspired grills, The Grillery, was invented by Ben’s Dad to satisfy his desire to prepare outdoor cuisine like he experienced during the ’60s and ’70s on his travels as a foreign correspondent for Time Magazine. (Chef Bobby Flay is also fond of these well-crafted grills.)

Parilla-style grill at Rural Society | Courtesy of Rural Society

“Salt is my weapon,” Goral exclaimed with a smile when asked about his favorite ingredient. Seasoning is crucial and moreso since the meats at Rural Society are not marinated. Kosher salt is first sprinkled on the meat prior to grilling and is finished with Maldon sea salt.

“Salt is an enhancer. We use high-end meats and want to make them sing and then let the grill speak for itself.”